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Rachael Ray

Celery and Portobello Salad

Serve withSpinach and Hot Ham Fake-Baked Pasta with a Crispy Top.

Serve with Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top.

Ingredients

  • 6 ribs of celery with leafy tops, wiped clean and thinly sliced on an angle
  • 4 large portobello mushroom caps, wiped clean with damp towel
  • 1 cup coarsely chopped flat-leaf parsley , half a bunch
  • 1 cup arugula leaves, chopped
  • 1 cup torn or shredded basil leaves, about 20 leaves
  • 1 lemon, juiced
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and pepper
  • Chunk of Parmigiano Reggiano, for shavings

Preparation

Combine salad ingredients and dress with lemon juice and EVOO. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler.

Ingredients

  • 6 ribs of celery with leafy tops, wiped clean and thinly sliced on an angle
  • 4 large portobello mushroom caps, wiped clean with damp towel
  • 1 cup coarsely chopped flat-leaf parsley , half a bunch
  • 1 cup arugula leaves, chopped
  • 1 cup torn or shredded basil leaves, about 20 leaves
  • 1 lemon, juiced
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and pepper
  • Chunk of Parmigiano Reggiano, for shavings

Directions

Combine salad ingredients and dress with lemon juice and EVOO. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler.

Tags:30 Minute Meals, Dinner, Lunch, no-cook, Salads, undoRS, vegetables